Cheesy Black Bean Enchiladas
with Green Pepper, Cilantro, Pico de Gallo & Lime Crema
- Milk
- Soy
- Wheat
When it comes to Mexican food, burritos typically get all the glory. In our humble opinion, enchiladas are a total unsung dinner hero. They’re technically easier-to-assemble burritos smothered in a delicious sauce (but they’re really so much more than that). These are filled with a combo of flavorful stewed and mashed black beans, topped with tangy red enchilada sauce and Mexican cheese, then baked until bubbly and melty. Hot out the oven, the ’ladas are topped with pico de gallo and cooling lime crema. The only thing missing? A cold, tasty beverage!
Ingredients
1 unit
Roma Tomato
¼ ounce
Cilantro
1 unit
Long Green Pepper
4 tablespoon
Sour Cream
(Contains: Milk)
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
1 unit
Red Onion
1 unit
Lime
13.4 ounce
Black Beans
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
10 ounce
Enchilada sauce
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. • Dice tomato. Roughly chop cilantro. Halve, peel, and finely dice onion. Quarter lime. Core, deseed, and dice green pepper. Drain beans over a small bowl, reserving liquid.
• In a second small bowl, combine tomato, cilantro, 2 TBSP onion (4 TBSP for 4 servings), and a squeeze of lime juice to taste. Season with salt and pepper. • In a third small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper; cook, stirring, until slightly softened, 2-3 minutes. • Add remaining onion; cook until just softened, 2-3 minutes. • Add Southwest Spice, half the beans, and 2 TBSP reserved bean liquid (you’ll use more of each in the next step). Cook, stirring, until fragrant and warmed through, 2-3 minutes more. • Season with salt and pepper. Turn off heat.
• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add remaining beans; cook, stirring, until slightly softened, 2-3 minutes. • Add 3 TBSP remaining bean liquid (1⁄3 cup for 4 servings). (You may have some bean liquid left over.) Simmer until warmed through, 1-2 minutes. • Lower heat, then stir in 1 TBSP butter and salt (we used ½ tsp). (For 4, use 2 TBSP butter and 1 tsp salt.) • Turn off heat; mash with a potato masher or fork until mostly smooth. Season with pepper.
• Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in an 8-by-11-inch baking dish or large ovenproof pan. (For 4 servings, use a 9-by-13-inch dish or two smaller ones.)
• Pour enchilada sauce over enchiladas to thoroughly coat. (TIP: You might not need all the sauce.) Top with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese melts, 5-7 minutes. • Top enchiladas with lime crema and pico de gallo. Serve directly from baking dish with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the taste, though some found it bland; adding extra spices, hot sauce, or jalapeños boosted flavor 🌶️.
- Ease of prep: While delicious, several noted it was time-consuming with multiple steps and pans; some suggested simplifying the bean prep.
- Suggestions: Consider adding meat for extra protein; use corn tortillas for better texture and authenticity.
- Portions: Some found it filling with leftovers; others wanted larger portions or additional enchiladas per serving.
- Cheese: Many wished for more cheese, both inside the enchiladas and on top, to truly make them "cheesy."
Reviews from our home cooks
Everyone loves my black bean enchiladas so I set a very high bar. This was an excellent recipe with great flavor and an ample portion (although I could have eaten one more!)
These black bean enchiladas were pretty good, but definitely a tad bland for our tastes. We like spice and heat, and if we ever order this meal again, we'll be adding at least one Hatch chile to the filling, maybe two. Also, my spouse said the thinks the raw cilantro, which was quite strong, gave her a headache, so we'd leave that out of the tomato/onion mix.
The finished product was good but one part of the meal prep wasn't too successful: cooking the black beans in a pot with some of the reserved juice. Scorched my pan and dried out the beans to the point where they were crumbly. Pouring enchilada sauce over everything helped, though :)
Made my own enchilada sauce and used my own black beans and cheese and tortillas because the ones supplied were not kosher. Recipe was deeelicious though
Tasted so good! I love the method of spreading mashed black beans on the tortilla before adding the enchilada filling. It held the enchilada together! The entire dish was very good.
I tasted the bean/onion/pepper filling before filling the tortillas and was skeptical about how it would taste in the end because I didn't love the filling on it's own (although, my finger food eating baby loved the beans), but the enchilada sauce, pico, and crema really made it special. We loved this recipe.
Oh, my goodness! I don't like enchiladas with meat, but I found a new love for them thanks to Hello Fresh and the use of black beans instead of meat.
We have had the black bean enchiladas once before and liked it so much we ordered it again! We really like these!
Excellent recipe. I personally like the texture of the beans when they have been mashed rather than whole so I appreciated this was a mix. I would mash all next time if I made this again. Good size tortillas. Good enchilada sauce.
This was excellent! The beans were well seasoned, soft and delicious! The peppers and red onion made the whole enchilada filling pop! I made some yellow squash with a little of the leftover onion and pepper and sauted it in a nice tomatillo sauce to have as a side with my Enchiladas. It made a great meal!
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